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From: martin@adpplz.UUCP (Martin Golding)
Newsgroups: sci.bio,soc.singles
Subject: Re: Love, chocolate and caffeine
Message-ID: <436@adpplz.UUCP>
Date: 7 Feb 91 01:49:14 GMT
References: <1991Feb3.034519.6949@sq.sq.com> <15743@milton.u.washington.edu> <1991Feb4.083342.25142@cbnews.att.com> <15747@milton.u.washington.edu>
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In <15747@milton.u.washington.edu> wiggs@milton.u.washington.edu (James Wiggs) writes:

>In article <1991Feb4.083342.25142@cbnews.att.com> mvwct@cbnews.att.com (walter.c.turgeon..jr) writes:
>>In article <15743@milton.u.washington.edu> wiggs@milton.u.washington.edu (James Wiggs) writes:
>>>In article <1991Feb3.034519.6949@sq.sq.com> dak@sq.sq.com (David A Keldsen) writes:
>>>>From _Chocolate:  The Consuming Obsession_ (written, illustrated, and
>>>>over-researched by Sandra Boynton (buy this book!))...
>>>>(paraphrased, sorry)
>>>I particularly liked her comments about white chocolate...
>>
>> White Chocolate?.?.
>>

>   OK, I forgot to put the quotation marks around chocolate this time.  Mea
>culpa, mea culpa, mea maxima culpa...

>>   [Detailed description of white chocolate deleted...]

Detailed description of white chocolate food like food flavored 
substitute, you mean.  If you did the same thing to real chocolate 
(ie, remove all the ingredients, make something else) you'd end up 
with the same product.

>   What she said about white chocolate is more or less the same as what
>you've said, only humorous. ;^)  It isn't really chocolate at all.  As I 
>recall, she said something about white chocolate being for people who 
>prefer texture to taste in their food...

What follows is for ALL of you silly people:

If you can't taste the difference between cocoa butter and hydrogenated
vegetable oils, you are in no position to remark about the flavor of ANY
food (the original postings were carob vs chocolate). The stuff you've
described resembles white chocolate as well as Arby's resembles roast beef.


Martin (real men make hollandaise over medium heat) Golding